About the Dish

12 ounces Trout Fillet
1/2 teaspoon PeachDish Salt
3/4 cup Wheat Berries
6 ounces Sungold Tomatoes
1 small Cucumber
1 Shallot
4 sprigs Cilantro
1 Lime
3 sprigs Parsley
1 1/2 ounces Feta Cheese
Per Serving
Calories 720
Total Fat 33 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 12 g
Cholesterol 110 mg
Sodium 740 mg
Total Carbohydrates 62 g
Dietary Fiber 11 g
Sugar 6 g
Protein 44 g
Terry Koval

After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger. He once again embraces local, seasonal ingredients now accented by house-brewed craft beer as the executive chef at Wrecking Bar Brewpub. 

Terry Koval began his culinary career as a teenage skateboarding dishwasher in Greenville, SC, unknowingly setting the stage for a successful career that would lead to stints in some of Atlanta’s most recognized kitchens and to the prestigious recognition as the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.  A move to San Francisco introduced him to farm-to-table dining, and when Koval moved to Georgia in 2000, he worked at the famed Buckhead Diner before accepting the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE and then became executive chef at sister restaurant Room at TWELVE. After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger. He once again embraces local, seasonal ingredients now accented by house-brewed craft beer as the executive chef at Wrecking Bar Brewpub. Koval and his wife Jenn live in Decatur, GA,, with their daughter, Olivia and son, Jackson and infinite source of farm-fresh eggs from their four chickens named Puffy, Poppins, Snowflake and Buttercup.   AWARDS: 2012 StarChefs.com Atlanta Rising Star Sustainable Chef 2014 Slow Food Atlanta Snail of Approval Award IN THE PRESS: 2017 Atlanta Eater: "Where the Chefs Eat: Wrecking Bar Brewpub’s Terry Koval" 2012 Atlanta Magazine: "Terry Koval leaves Farm Burger for the Wrecking Bar" 2012 Chopped contestant (Season 13, episode 7) 2015 Diners, Drive-ins & Dives feature To learn more about Terry Koval and Wrecking Bar Brewpub, visit wreckingbarbrewpub.com

American Wheat Beer

The understated character of wheat beer is ideal for matching with light fish. The beer's botanicals will also complement the cucumber and feta. American wheats possess very little of the fruity esters that are the hallmark of their German and Belgian counterparts, and instead offer a cleaner and light-bodied alternative that won't overpower this dish.

Southbound Scattered Sun Belgian Wit - Savannah, GA

Gruner Veltliner - Wachau, Austria

Gruner Veltliners love crispy green vegetables like cucumbers! They will get along well. The elegance and acidity of Gruner treads lightly over the delicate, flaky nature of the trout.

Domaine Wachau Gruner Veltliner, Wachau, Austria

METHOD

1
Season trout on all sides with a total 1/4 teaspoon PeachDish Salt.
2
• In a saucepan combine wheat berries, 3 cups water and 1 teaspoon kosher salt. Place over high heat. • When water boils, reduce heat. Simmer until wheat berries are chewy but not stiff, about 30 minutes.
3
MISE EN PLACE • Quarter tomatoes. • Halve cucumber lengthwise; thinly slice crosswise. • Peel and thinly slice shallot. • Pick cilantro leaves. • Zest and juice lime. • Pick and roughly chop parsley leaves.
4
• In a bowl, combine tomatoes, cucumber, shallot, cilantro, lime zest and lime juice. • Toss with 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired with PeachDish Salt.
5
• Drain wheat berries. • Toss with 1 tablespoon olive oil and parsley. Taste and adjust seasoning as desired.
6
• Place a skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot add fish, skin side down. Cook without disturbing until fish is opaque most of the way through and skin is browned and crisp, 3-4 minutes. • Flip, and cook until fish is opaque throughout, about 30 seconds more. • Transfer fish to a plate.
7
• Serve fish over wheat berries. • Top with tomato-cucumber salad and feta. Enjoy!

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